Quick Chicken Stir Fry
It’s that time of year when things get super busy and we all become time-poor. And when we’re busy it’s easy to rely on takeaway but with this Quick Chicken Stir Fry you can have a tasty and nutritious dinner on the table in less time than it takes to order and pick-up a takeaway.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil, divided
- 500 g chicken breast, cut into 2-centimetre strips
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1 cup red capsicum, cut into 2-centimetre pieces
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
For the sauce
- 1 tbsp cornflour
- 2 tbsp lukewarm water
- ¼ cup chicken stock
- 3 tbsp soy sauce
- ¼ cup runny honey
- 1 tbsp sesame oil
- ½ tsp chilli flakes (optional)
How do I make it?
- Add 1 tablespoon olive oil to a large frying pan or wok over medium high heat.
- Add chicken and cook until cooked through. Remove from pan and set aside.
- Reduce heat to medium and add remaining olive oil.
- Add onion, garlic, and ginger and cook, stirring frequently, until the onion is tender. Add capsicum and tomatoes and cook for 3 minutes. Return chicken to the pan and stir to combine.
- Whisk all sauce ingredients together in a bowl and pour over chicken and vegetables. Bring sauce to the boil, stirring occasionally and let boil for 1 minute.
- Toss in spinach and stir to wilt and incorporate.
- Serve with rice.
